食品与发酵工业2026，Vol.52Issue(10)：382-389,中插48-中插50,11.DOI:10.13995/j.cnki.11-1802/ts.044205
基于顶空-固相微萃取-气相色谱-质谱和化学计量学研究腐乳源雅致放射毛霉干酪的挥发性物质特征
Study on characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans based on headspace solid-phase microextraction-gas chromatography-mass spectroscopy and chemometrics
摘要
Abstract
To investigate the characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans QF03,this study used commercial Camembert cheese as the control group and A.elegans cheeses ripened for 14 days and 35 days as the experimental groups.Qualitative and semi-quantitative analysis of volatile compounds was conducted using headspace solid-phase microex-traction-gas chromatography-mass spectroscopy and peak area normalization.Based on the relative content of volatile compounds,differen-tial analysis of 3 samples was performed by chemometrics,including partial least squares discrimination analysis(PLS-DA)and orthogo-nal partial least-squares discriminant analysis(OPLS-DA).The screening of differential volatile compounds between samples was carried out with the criteria of variable important for the projection(VIP)＞1,r＞0.5 and fold change(FC)＞2(or＜0.5).The results of the differential analysis of volatile compounds indicated that there were differences in the composition and relative content of volatile com-pounds between commercial Camembert cheese and A.elegans cheeses ripened for 14 days and 35 days,while the volatile compounds of A.elegans cheeses ripened for 14 days and 35 days had similar volatile compound compositions but different relative contents.The main vola-tile compounds of commercial Camembert cheese were ketones,alcohols,and acids,with a relative content of 50.09％,22.89％,and 22.75％,respectively.The main volatile compounds in A.elegans cheeses ripened for 14 days and 35 days were all acids,with relative contents of 86.74％and 91.42％,respectively.The results from PLS-DA and OPLS-DA demonstrated that the volatile compounds effec-tively distinguished the 3 samples.Based on the screening conditions,the differential volatile compounds between commercial Camembert cheese and A.elegans cheese ripened for 35 days were hexanoic acid,dodecanoic acid,pentanoic acid,octanoic acid,n-decanoic acid,benzaldehyde,2-heptanone,and cond acetoin.The differential volatile compounds between A.elegans cheeses ripened for 14 days and 35 days were benzoic acid,pentanoic acid,ethanol,benzyl alcohol,ethyl butyrate,ethyl decanoate,ethyl hexanoate,and ethyl octanoate.This study proved from the volatile compound perspective that A.elegans cheese differed from commercial Camembert cheese,providing a reference basis for its classification,process optimization,and flavor regulation.关键词
霉菌干酪/挥发性物质/气相色谱-质谱/偏最小二乘法/正交偏最小二乘法/雅致放射毛霉Key words
mold cheese/volatile compounds/gas chromatography-mass spectroscopy/partial least squares discrimination analysis/or-thogonal partial least-squares discriminant analysis/Actinomucor elegans引用本文复制引用
周杨阳,郑远荣,刘振民,徐杏敏..基于顶空-固相微萃取-气相色谱-质谱和化学计量学研究腐乳源雅致放射毛霉干酪的挥发性物质特征[J].食品与发酵工业,2026,52(10):382-389,中插48-中插50,11.基金项目
市国资委企业创新发展和能级提升项目(2022013) （2022013）
